Ingredients and dishes to try on a visit to Emilia-Romagna, Italy. Plus, local wines, which ingredients shape the cuisine, and a guide to the region's cured meats.| Eating Around Italy
Italy's most popular sauces - from cacio e pepe to pesto genovese, and everything inbetween! We explain what's in the sauce and how to pronounce it.| Eating Around Italy
We answer your question (hint: no, but there's one exception here in Italy) and give you a quick guide to Italian pasta etiquette.| Eating Around Italy
Straight from Italy - how to say delicious using the same words, phrases and hand gestures we use here. Plus, when not to say 'delicious' in Italy.| Eating Around Italy
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More than 20 ways Italians use extra virgin olive oil (in cooking and beyond), plus ways they don't use it!| Eating Around Italy
My Italian family recipe for pici pasta. We live in the center of 'pici country' in Southern Tuscany, and this homemade pasta is a staple in our household.| Eating Around Italy
Learn how to pronounce cacio e pepe and hear a Roman pronounce it. Plus, we talk about what it is, how to make it, and the essential ingredients.| Eating Around Italy
Our family's recipe for authentic pomodoro sauce (called pomarola here in Italy). Step-by-step instructions plus my tips, substitutions, and storage recommendations.| Eating Around Italy
Straight from Italy - 30 dinner recipes that we eat on repeat! Vary levels of difficulty, and all are delicious!| Eating Around Italy
A thorough guide to the many types of canned and jarred tomatoes in Italy. Plus, what to buy for your recipe and equivalents in the US.| Eating Around Italy
My go-to recipe for 3-ingredient pappardelle boscaiola. This unintimidating and delicious dish is a crowd pleaser!| Eating Around Italy